CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower.

Production Notes

Use USDA Foods products when available. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for soup.

Nutrients Per Serving

Calories

287

Carbohydrates

29.27 g

Dietary Fiber

4.25 g

Protein

16.86 g

Sodium

773.75 mg

Total Fat

11.36 g

Sat. Fat

4.03 g

Trans Fat

0.00 g

Updated: 3/15/15

Developed by the Mississippi Department of Education, Office of Child Nutrition Programs